Description
Delightfully creamy and rich Cranberry Pistachio White Chocolate Truffles featuring melted white chocolate blended with butter, heavy cream, dried cranberries, and toasted pistachios. These elegant, bite-sized treats are perfectly coated in powdered sugar for a sweet finish, ideal for festive occasions or gifting.
Ingredients
Scale
Main Ingredients
- 11 oz. white chocolate – chopped into small pieces
- 5 Tablespoons unsalted butter
- 3 Tablespoons heavy cream
- Pinch of salt
- 1 teaspoon orange or vanilla extract (optional)
Mix-ins and Coating
- 1/3 cup finely chopped dried cranberries
- 1/3 cup finely chopped toasted pistachio
- 1/2 cup powdered sugar
Instructions
- Melt Butter and Cream: In a small saucepan over low-medium heat, melt the unsalted butter and then add heavy cream, stirring gently to combine the two.
- Add Flavor and Salt: Stir in a pinch of salt and orange or vanilla extract if using; set this mixture aside while you prepare the chocolate.
- Melt White Chocolate: Using a double boiler, melt the chopped white chocolate slowly, stirring occasionally until completely smooth. Be careful not to exceed 105°F to prevent the chocolate from separating.
- Combine Mixtures: Remove the melted chocolate from heat, then gently fold in the lukewarm butter and cream mixture using a rubber spatula, ensuring temperatures are similar to avoid seizing.
- Add Cranberries and Pistachios: Stir in finely chopped dried cranberries and toasted pistachios. Cover the mixture with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it rest at room temperature for 1 hour, then refrigerate for 2-3 hours until firm.
- Form Truffles: Once firm, scoop out the mixture using a small spoon or melon baller and roll into approximately 1-inch balls. Wipe your hands with a paper towel between rolling each ball to prevent sticking.
- Coat with Powdered Sugar: Roll each truffle ball thoroughly in powdered sugar to coat evenly.
- Storage: Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for longer preservation.
Notes
- Use a gentle heat to melt white chocolate to avoid seizing; do not exceed 105°F.
- Ensure the butter and cream mixture is close in temperature to the melted chocolate before combining to maintain smooth texture.
- Press plastic wrap directly on the surface of the mixture to prevent a dry film from forming during chilling.
- Rolling truffles can be sticky; wiping hands between rolls helps maintain neat balls.
- Optional: Add a teaspoon of orange or vanilla extract for added aromatic flavor.
- Truffles can be frozen for extended storage, making these a great make-ahead treat.
